This week's Diabetic Side Dish of the Week is Sausage, Barley, and Spinach Stuffed Mushrooms. To make this week's recipe you'll be needing Quick Cooking Barley, Reduced Sodium Chicken Broth, Turkey Italian Sausage, Baby Spinach Leaves, Large Portobello Mushroom Caps, Olive Oil, and Crumbled Blue Cheese. There's 234 calories and 21 net carbs per serving. The recipe is from the Diabetes Self Management website where you can find a huge selection of Diabetic Friendly Recipes, Diabetes News, Diabetes Management Tips, and more! You can also subscribe to the Diabetes Self Management Magazine. Each issue is packed with Diabetes News and Diabetic Friendly Recipes. I've left a link to subscribe at the end of the post. Enjoy and Eat Healthy in 2022! https://www.diabetesselfmanagement.com/
Sausage, Barley, and Spinach Stuffed Mushrooms
Trying to come up with a crowd-pleasing appetizer for an upcoming event? Stuffed mushrooms can be the hit of any get-together — and this hearty version featuring turkey
sausage, blue cheese and barley is no exception.
Ingredients
1/2 cup quick-cooking barley
1 cup reduced-sodium chicken broth
2 links (8 ounces) hot or mild turkey Italian sausage*
3 cups packed baby spinach leaves
4 large portobello mushroom caps, stems removed
Olive oil cooking spray
1/4 cup crumbled blue cheese
Directions
Yield: 4 servings
Serving size: 1 mushroom with 1/2 cup mixture per serving
1 - Preheat oven to 450°F. In medium saucepan combine barley and broth; bring to a boil over high heat. Reduce heat; cover and simmer 12 to 14 minutes or until barley is tender and liquid is absorbed.
2 - Meanwhile, remove sausage from casings; cook in large nonstick skillet on medium-high heat until no longer pink, stirring frequently. Drain fat. Add spinach to skillet, turning until spinach wilts. Stir mixture into cooked barley.
3 - Remove and discard gills from undersides of mushroom caps. Place caps, rounded sides up, on foil-lined baking sheet coated with cooking spray; coat tops lightly with cooking spray. Bake 5 minutes or until hot. Turn caps over; spoon about 1/2 cup barley mixture evenly into caps and top with cheese. Bake 6 to 8 minutes or until stuffing is heated through and mushrooms are tender.
*You may substitute with turkey breakfast sausage links.
Note: Barley is a whole grain rich in both soluble and insoluble fiber. It also contains vitamins, minerals, antioxidants, and phytochemicals. Experts recommend eating at least 3 servings of whole grains every day.
Nutrition Information:
Calories: 234 calories, Carbohydrates: 26 g, Protein: 18 g, Fat: 8 g, Saturated Fat: 3 g, Cholesterol: 43 mg, Sodium: 490 mg, Fiber: 5 g
https://www.diabetesselfmanagement.com/recipes/sides/sausage-barley-and-spinach-stuffed-mushrooms/
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